Mini Corn Dogs with Honey-Mustard Sauce

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Cocktail-size franks are perfect for little hands — and small appetites. We baked them in homemade cornmeal biscuit "blankets."

Total Time:
1:00

Cook:
0:10

Level:
Moderate

Serves:
12

Ingredients

1.67 c. all-purpose flour

0.33 c. yellow cornmeal

1 tbsp. baking powder

1 tsp. salt

3 tbsp. cold margarine or butter

1 tbsp. shortening

0.75 c. milk

24 miniature hot dogs

Honey-Mustard Sauce (see below)

Directions

In large bowl, combine flour, cornmeal, baking powder, and salt. With pastry blender or two knives used scissor-fashion, cut in margarine or butter, and shortening until mixture resembles coarse crumbs. With spoon, stir in milk until mixture forms a soft dough that leaves side of bowl.

Place 1 hot dog on a dough round. Bring sides of dough up around hot dog; pinch in center to seal. Place wrapped hot dog, seam side up, on cookie sheet. Repeat with remaining dough rounds and hot dogs. Bake 10 to 12 minutes until biscuits are golden.